Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

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Tuesday, 24 September 2013

Allow one chop and one slice of pineapple per person. Roast
or fry the chops. Season with salt, pepper and paprika. Dip slices of pineapple
into flour and fry in margarine to a golden brown. Top each slice with chop
sprinkled with parsley and paprika.

Cut a slice from the top of a ripe pineapple. Scoop out the
centre and remove any woody parts. Cut flesh into small pieces. Prepare a thick
custard, enrich with a few tablespoons of evaporated milk, scalded and cooled;
fold in the fruit; fill the case. Set on ice. Place on a dish with a napkin
around to hold it steady. Cover with the tufted top.

Place cake mix in basin and stir in cornflour. Mix to a
stiff dough with egg and undiluted evaporated milk. Knead and roll out to 5mm
thickness. Cut into 8cm rounds. Place rounds on a greased tray and top with
slices of pineapple. Fill centre with chopped ginger, cover with remaining
pastry circles and place a cherry on top. Prick tops, bake 200°C 12 to 15
minutes. Serve with cream or custard.

Soak sago in enough water to cover it for half an hour,
strain off the water and add the po9neapple juice and water to sago; stir over
the fire till it boils, then let it simmer till it is clear. Mince the
pineapple, stir in honey or Golden Syrup into the sago, add pineapple and put
aside to set. Serve with cream or custard.

This is a great recipe to make if you want to taste what a
sago dessert is like. I made a couple of changes – I didn’t mix in any sugar
and I served it with natural yoghurt and a trickle of honey.